This Dairy Free Loaded Potato Soup is a lighter take on two classic comforts—broccoli cheese soup and loaded baked potato soup. It delivers the familiar creamy, savory flavors without dairy or gluten, with an optional regular-dairy variation included.
Why You’ll Love This Loaded Potato Soup Recipe
This Dairy Free Loaded Potato Soup with broccoli and a cashew-based “cheese” is comfort food with a lighter, allergen-friendly twist. It blends the best parts of broccoli-cheese and loaded baked potato soups—creamy texture, bright flavor, and classic toppings—without dairy or gluten.
The soup gets richness from pureed cashews and nutritional yeast, plus savory depth from bacon and green onions for garnish. It’s hearty enough to serve as a complete meal; pair with crusty bread (gluten-free if needed) or a simple salad.
Ready in about 30 minutes, this recipe stores and reheats well, making it a great option for weeknight dinners and meal prep. It’s also adaptable for Whole30, Paleo, vegetarian, or regular-dairy preferences.
Recipe Highlights
- Gluten-free and dairy-free by default
- Simple ingredients, creamy result without heavy cream
- Whole30 & Paleo-friendly options
- Nut-free substitution included
- Comforting, family-friendly weeknight meal
Ingredient Notes
- Bacon: Use your preferred brand; sugar-free bacon is pictured. Omit for vegetarian or vegan versions.
- Ghee / Oil: Ghee adds richness; substitute olive oil or dairy-free butter if needed. Regular butter works if not dairy-free.
- Onion & Carrots: White or yellow onion and peeled, diced carrots provide base flavor.
- Garlic: Fresh garlic is recommended.
- Potatoes: Russet potatoes give a smooth, creamy texture. Yukon Gold can also work.
- Broth: Chicken broth or stock is used here; swap vegetable broth for a vegetarian version.
- Cashews: Raw, unsalted cashews blend into a thick dairy-free cream. For a nut-free soup, use full-fat coconut milk or cream (notes below).
- Nutritional yeast: Adds a savory, cheesy note without dairy. If using dairy, shredded cheddar is an alternative.
- Lemon juice: Brightens the flavor; apple cider vinegar can substitute in a pinch.
- Seasoning: Paprika, onion powder, sea salt, and black pepper.
- Garnish: Crispy bacon, diced green onions, and fresh chives.
Step-by-Step Instructions
Step 1
Place cashews in a bowl and cover with boiling water to soften while you prepare the soup. Skip this if you use dairy cream.
Step 2
Preheat oven to 400°F (you can also cook bacon on the stovetop). Line a rimmed baking sheet with foil or parchment and arrange bacon in a single layer; bake 12–15 minutes until crispy. Drain on paper towels. While bacon bakes, dice onions, carrots, and potatoes.
Step 3
Heat 1 tbsp ghee or olive oil in a large Dutch oven over medium. Sauté onion, carrots, and garlic for 3–4 minutes until softened. Add potatoes, 4 cups chicken broth, paprika, onion powder, 1 tsp sea salt, and black pepper. Bring to a boil, then reduce heat, cover, and simmer 10 minutes until potatoes are tender.
Step 4
Stir in 2 cups chopped broccoli and simmer another 10 minutes until the broccoli is tender.
Step 5
Use a slotted spoon to remove 1 cup of the cooked diced potatoes and place them in a high-speed blender.
Step 6
Drain the soaked cashews and add to the blender with 2 tbsp nutritional yeast, 1 tbsp lemon juice, the remaining 1 tsp sea salt, and 1 1/2 cups water.
Step 7
Blend on high for about 1 minute until very thick and creamy.
Step 8
Pour the cashew-potato puree into the soup and stir until smooth. Adjust seasoning with salt and pepper to taste. Break the cooked bacon into pieces and serve each bowl topped with bacon bits and chopped green onion; fresh chives are optional.
Expert Tips & Variations
- Adjust thickness: Stir in extra chicken or vegetable broth to thin the soup to your preferred consistency.
- No-oven bacon: Cook bacon in the soup pot or a skillet, remove with a slotted spoon, and use the rendered fat to sauté the vegetables.
- Nut-free: Replace cashews with 1 cup full-fat coconut milk or coconut cream and reduce the added water to 1 cup. The coconut taste is subtle when combined with the other ingredients.
- Vegetarian/Vegan: Use vegetable stock and omit bacon or substitute a plant-based bacon.
- Dairy option: Swap the cashew cream for ½ cup heavy cream and butter, and finish with sour cream or shredded cheese if desired.
Serving and Storage Tips
Garnish bowls with crispy bacon, chives, and green onions. For the regular-dairy version, add shredded cheese or a dollop of sour cream as desired.
Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, transfer to a freezer-safe container and keep for up to 6 months; thaw overnight in the refrigerator before reheating.
More Gluten Free Soup Recipes
- Instant Pot Chicken Pot Pie Soup
- Zuppa Toscana
- Unstuffed Cabbage Soup
- Gluten Free Chicken Noodle Soup with Pastina
- Copycat Chick-fil-A Tortilla Soup
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The BEST Dairy Free Loaded Baked Potato Soup Recipe
Video
Ingredients
- 8 strips bacon, sugar-free optional
- 1 tbsp ghee or olive oil
- ½ medium onion, diced
- 3 carrots, peeled and diced
- 2 cloves garlic, minced
- 2 lbs russet potatoes, peeled and cubed
- 4 cups chicken broth
- 1 tsp paprika
- 1 tsp onion powder
- 2 tsp sea salt, divided
- ½ tsp black pepper
- 2 cups chopped broccoli florets
- 1 cup raw, unsalted cashews*
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 ½ cups water
- 2 green onions, diced for garnish
Instructions
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Soak cashews in boiling water while you prepare the rest of the soup.
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Bake bacon at 400°F for 12–15 minutes until crispy, then drain. Alternatively, cook bacon in a skillet and reserve the fat for sautéing vegetables.
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Sauté onion, carrots, and garlic in ghee or oil until soft. Add potatoes, broth, paprika, onion powder, 1 tsp sea salt, and pepper. Bring to a boil, reduce heat, cover, and cook 10 minutes.
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Add broccoli and cook an additional 10 minutes until tender.
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Place 1 cup cooked potatoes and drained cashews into a blender with nutritional yeast, lemon juice, remaining 1 tsp sea salt, and water. Blend until thick and creamy, then stir into the soup and season to taste.
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Top bowls with broken bacon pieces and chopped green onion before serving.
Notes
Expert Tips & Variations
- Thickness: Add extra broth to thin the soup if desired.
- No-oven bacon: Cook bacon in a skillet and use the rendered fat to sauté the vegetables to save time.
- Nut-free: Swap cashews for 1 cup full-fat coconut milk or coconut cream and reduce water to 1 cup.
- Vegetarian: Use vegetable stock and omit or replace bacon with a plant-based alternative.
- Dairy option: Substitute butter and heavy cream in place of cashew cream and finish with sour cream or cheese if desired.
Serving and Storage Tips
Garnish with bacon, chives, and green onions. Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 6 months.
Nutrition
All nutrition facts are estimates and depend on ingredients used. For the most accurate results, weigh ingredients and divide by servings.
This dairy free potato soup recipe was originally published on November 24, 2019 and updated with new content and photos on July 21, 2024 and July 22, 2024.